This thick and creamy instant pot broccoli cheddar soup soup is loaded with fresh broccoli and your favorite cheeses, and is ready in less than 20 minutes start to finish!
Shred the cheese and sprinkle with 1 Tablespoon of flour. Let the cheese come to room temperature. This is necessary a thick and creamy consistency.
Add the butter to the instant pot and press the Sauté button. Once the butter is melted, add the carrots and onions, and cook for about 2-3 minutes, until the onions are soft and translucent.
Add the garlic and 1/4 cup flour. Stir to evenly distribute the flour throughout the vegetables. Cook for an additional minute and then gradually add the chicken broth. Continue to stir until no lumps remain from the flour. (If the heat happens to shut off, hit the sauté button again.)
Add the broccoli and place the lid on the instant pot. Set it to cook on high (or press the ‘pressure cook’ button) for 8 minutes.
Once the 8 minutes are up, release the valve at the top, let the steam escape, open the lid, and turn off the instant pot.
Add the paprika and Dijon mustard and stir until evenly distributed. Stir in the half & half (or milk).
Gradually add the floured cheese, mixing well as you do so. Serve once the cheese is melted and well-combined.